Matcha Tea Cookies are soft and chewy with a beautiful matcha green tea taste. The mix of deep, earthy matcha taste and sweet, creamy chocolate chips makes a wonderfully unique and delicious cookie.
Our youngest son loves anything to do with matcha, from tea, lattes, and these cookies. What's so great about these matcha cookies is that they are so different from the normal types of cookies. Half of the people in my house love espresso chocolate chips and the other half prefer the white chocolate. So you can't go wrong with either!
Give them a try and let us know what you think in the comments or ratings below!
Try some of our other favorite cookies, such as Chocolate No Bakes, Powdered Brownie Cookies, Double Chocolate Chip Cookies, or Raspberry Almond Thumbprint Cookies.
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Ingredients for Matcha Cookies
- unsalted butter, softened
- granulated sugar
- brown sugar, packed
- vanilla extract
- egg
- all purpose flour
- cornstarch
- matcha powder
- baking soda
- salt
- chocolate chips
FAQs
Matcha tea cookies are a type of baked good made with matcha, a finely ground powder of specially grown and processed green tea leaves. These cookies have a distinct green color and a unique, slightly earthy flavor from the matcha.
Yes, you can freeze these cookies. Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.
For baking, culinary-grade matcha is recommended. It is less expensive than ceremonial-grade matcha and has a stronger flavor that holds up well in baked goods.
Top Tips
- Espresso chocolate chips and white chocolate chips are favorites in my house. Dark chocolate chips or chocolate chunks are also delicious!
- Chilling the cookie dough for about 30 minutes will help your cookies not spread as much. It also will give a thicker, chewier cookie.
- To store, place in an airtight container up to 5 days. Add a slice of bread to the cookie container to increase the shelf life. Replace the bread as needed (it will get stale as it helps keep your cookies fresh).
How to make Matcha Chocolate Chip Cookies
- In a medium bowl, whisk all purpose flour, cornstarch, baking soda, salt and matcha. Set aside.
- In a large bowl or stand mixer, combine softened butter, brown sugar, and granulated sugar until smooth, about 1-2 minutes.
- Add egg and vanilla extract, mixing until just combined. Scrape sides as needed.
- Mix dry ingredients to wet ingredients, until no dry flour, but do not overmix.
- Fold in chocolate chips. Espresso chocolate chips are shown in this picture.
- Refrigerate cookie dough 20-30 minutes.
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper, non stick spray, or silicone mats.
- Scoop cookie dough into tablespoon or larger sized dough balls and place on the prepared baking sheet. Bake 8-10 minutes or until golden brown on the edges.
- Allow cookies to rest on the sheets for 5-10 minutes, then place on cooling racks. Eat up and enjoy!
Matcha Tea Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¾ cups all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½-2 cups chocolate chips
Instructions
- In a medium bowl, whisk all purpose flour, cornstarch, baking soda, salt and matcha. Set aside.
- In a large bowl or stand mixer, combine softened butter, brown sugar, and granulated sugar until smooth, about 1-2 minutes.
- Add egg and vanilla extract, mixing until just combined. Scrape sides as needed.
- Mix dry ingredients to wet ingredients, until no dry flour, but do not overmix.
- Fold in chocolate chips.
- Refrigerate cookie dough 20-30 minutes.
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper, non stick spray, or silicone mats.
- Scoop cookie dough into tablespoon or larger sized dough balls and place on the prepared baking sheet. Bake 8-10 minutes or until golden brown on the edges.
- Allow cookies to rest on the sheets for 5-10 minutes, then place on cooling racks. Eat up and enjoy!
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